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Explore 5194 recipes, 117 articles, 100 galleries, 1020 videos, and more

Pancetta-Wrapped Pork Roast

Other Ideas:
Pancetta, Pork loin
Ingredients
  • 1 boneless pork loin (1 1/2 pounds)
  • Coarse salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons finely chopped rosemary, plus several sprigs
  • 1/3 pound pancetta or bacon, thinly sliced
  • 8 to 10 cipollini or very small white onions, unpeeled
  • 1 teaspoon unsalted butter, softened
  • 1 teaspoon all-purpose flour
  • 1 cup chicken stock, preferably homemade
  • Polenta Triangles Polenta Triangles
  • Steamed spinach, for serving
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Shrimp My Way

Other Ideas:
Jumbo shrimp
Ingredients
  • 1/4 extra-virgin olive oil
  • 3 or 4 large cloves garlic, cut into thin slivers
  • 2 teaspoons ground cumin
  • 2 teaspoons spicy paprika
  • 16 large shrimp, peeled
  • Coarse salt
  • Cayenne pepper, to taste
  • 1/4 cup minced parsley leaves
  • 1 tablespoon freshly squeezed lemon juice, or sherry vinegar, to taste
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Moroccan Salmon Skewers

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Pan Sauteed Trout

Other Ideas:
Sage, Trout
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Vegetable Saute

Time:45 mins
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 pound eggplant, cut into 1-inch dice
  • 1/2 pound white mushrooms, halved
  • Salt and pepper
  • 1 pound zucchini, cut into 3/4-inch chunks
  • 2 1/2 cups water
  • 1 can tomato puree (14 1/2 ounces)
  • 1 can (14 1/2 ounces) cannellini beans, drained and rinsed
  • 2 teaspoons wine vinegar
  • 1/3 cup chopped fresh parsley
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Individual Chicken Potpies with Mushrooms and Peas

Ingredients
  • 1 pound Yukon gold potatoes, peeled and cut into 1 1/2-inch pieces 3/4 pound russet potatoes, peeled and cut into 1 1/2-inch pieces
  • 4 garlic cloves
  • 1/2 cup nonfat milk
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • 2 teaspoons olive oil
  • 1 large shallot, minced (about 1/4 cup)
  • 10 ounces button mushrooms, quartered
  • 1/4 teaspoon coarse salt
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh thyme
  • 1 1/2 cups homemade or low-sodium canned chicken stock, skimmed of fat
  • 2 cups plus 1 tablespoon cold water
  • 1 dried bay leaf
  • 4 small leeks (about 1 1/4 pounds), white and light-green parts, cut into 1/8-inch rounds, washed thoroughly and drained
  • 1 whole boneless and skinless chicken breast (about 1 1/8 pounds), cut into 1-inch pieces
  • 1/2 pound shelled fresh or frozen peas
  • 1 teaspoon cornstarch
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Marinated Leg of Lamb

Other Ideas:
Leg of lamb, Red wine
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Eggs in Red-Wine Sauce

Time:40 mins
Ingredients
  • 3 strips bacon, cut crosswise into 1/2-inch-thick pieces
  • 4 ounces chanterelle mushrooms, sliced if large
  • 8 small cipollini onions, peeled
  • 2 teaspoons fresh thyme
  • 2 cups dry red wine
  • 4 large eggs
  • 3/4 cup demi-glace or rich veal stock
  • 1 tablespoon unsalted butter
  • Coarse salt and freshly ground pepper
  • 4 large slices (3/4 inch thick) Tartine Country Bread
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Lamb and Quince Tagine

Other Ideas:
Lamb shank, Moroccan, Quince, Tagine
Ingredients
  • 4 lamb shanks (1 1/4 pounds each)
  • Coarse salt and freshly ground pepper, to taste
  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, halved and thinly sliced
  • 2 garlic cloves, peeled
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 9 cups water
  • 1/4 cup honey
  • 1 cup fresh cilantro, coarsely chopped
  • 1/2 teaspoon saffron threads
  • 4 quinces (about 2 pounds total), peeled and quartered
  • 2 tablespoons fresh lemon juice
  • Cooked couscous, for serving
  • 3 tablespoons sliced almonds, toasted
  • 2 tablespoons unsalted butter
  • 2 quinces (about 1 pound total), peeled and quartered
  • 1/4 cup sugar
  • 1 1/2 cups Sauternes
  • 2 green cardamom pods, gently cracked
  • 1 cinnamon stick
  • 1 piece (1 inch) peeled fresh ginger, thinly sliced
  • 1 bay leaf
  • 1/2 vanilla bean, halved lengthwise
  • Pinch coarse salt
  • 1 cup water
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Cod with Herbed White Wine Lemon Sauce

Ingredients
  • 1 medium shallot, finely chopped
  • 1 cup dry white wine
  • 2 lemons, 1 juiced and 1 sliced into 1/4-inch-thick rounds
  • 6 tablespoons unsalted butter, cut into small pieces
  • 1/4 cup capers, roughly chopped
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 cup loosely packed mixed fresh herbs, such as parsley, tarragon, chervil, dill, and thyme, roughly chopped
  • 4 (about 6 ounces each) codfish fillets
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